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Serrano ham and chicken croquettes with classic Spanish mixed salad

Make Serrano ham and chicken croquettes with classic Spanish mixed salad at home with Salt, Red Wine Vinegar, and Extra Virgin Olive Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tsp
• 1 tbsp
• 4 tbsp

Method (preview)

1. 1

   For the croquettes, melt the butter in a medium saucepan over a medium heat, add the ham and leave to cook gently for a minute or two to soften.

2. 2

   Stir in 110g/4oz of the flour and cook for one minute, then very gradually stir in the milk, a little at a time, beating really well between each addition so that the mixture becomes silky smooth.

3. 3

   Increase the heat slightly, bring to the boil, and leave to cook gently, whisking constantly, for five minutes, to cook out the flour.

4. 4

   Stir in the chicken and one teaspoon of salt, or to taste, then stir in the hard-boiled egg.

5. 5

   Scrape the mixture into a bowl, press a sheet of cling film onto the surface, and chill in the fridge, for at least six hours but ideally overnight, until really firm.

6. 6

   Meanwhile for the salad, remove and discard the outer leaves of the lettuce if necessary.

7. 7

   Spread the leaves over four medium-sized plates and arrange the tomatoes, onion and asparagus on top.

8. 8

   Whisk the red wine vinegar and olive oil together with the salt to taste and drizzle over the salads.

9. 9

   Heat some oil for deep-frying to 190C/375F. (Caution: hot oil can be dangerous. Never leave unattended.)

10. 10

    Lower them into the hot oil and cook for not quite two minutes until crisp and lightly golden-brown.

11. 11

    You can tell when they are done because as they cook they begin to make a different noise in the fryer.

12. 12

    Lift out with a slotted spoon and set aside on plenty of kitchen paper to drain briefly. Serve while they are still hot.

13. 13

    To serve, pile the hot croquettes straight onto a plate with a spoonful of salad alongside.